KosherKocktails: A Wintery & Festive "Bubble 'n Herb"
By Robin Tim Weis
This holiday season, embrace your curly friend parsley! And no, you will not be needing your seder plate. To bind the earthy flavors of winter we have created a simple, yet nuanced, champagne cocktail that will make good use of all those bottles of bubbly you are getting at your holiday parties. When paired with a splash of robust Italian Fernet Branca and homemade parsley syrup, this champagne cocktail becomes the ideal amuse bouche before any snowy roast.
0.2 oz Fernet Branca
0.2 oz Parsley Syrup (Muddle a hand of parsley with a teaspoon of brown sugar and pour warm simple syrup over it. Let it stand overnight)
Fresh parsley sprigs for garnish
Soak one sugar cube in your Fernet Branca. Drop into the bottom of a champagne flute and add the parsley syrup. Top off with champagne and garnish with fresh parsley sprigs.
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